Warm spiced cauliflower and chickpea salad with pomegranate seeds

Name: Warm spiced cauliflower and chickpea salad with pomegranate seeds
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Moroccan, African
Ingredients: 3 tbsp regular olive oil; ½ tsp ground cinnamon; 2 tsp cumin seeds; 1 small head cauliflower, trimmed and divided into small florets; 250g/9oz home-cooked chickpeas (drained weight) or a 400g tin chickpeas; 1–2 tbsp harissa, to taste; 4 small ripe vine tomatoes (approximately 150g/5½oz), quartered; 1 tsp sea salt flakes, or to taste; 3–4 tbsp pomegranate seeds; large bunch (approximately 100g/3½oz) flatleaf parsley

Instructions

Prep:30minCook:30min

This is one of my favourite suppers, although there’s nothing that says you can’t serve this as a vegetable side. And you could also bolster it further by crumbling in some feta. But for me, it is perfect just as it is. Each serving provides 483 kcal, 17g protein, 39g carbohydrate (of which 14g sugars), 26g fat (of which 3.5g saturates), 15g fibre and 2.7g salt.

Updated at: Thu, 17 Apr 2025 19:15:32 GMT